Combine first five ingredients in a large bowl. Crumble beef over mixture and mix well. Shape into four oval patties. Brown patties in oil on both sides in a large skillet. Drain. Combine diced tomatoes and tomato sauce in a small bowl. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until meat is no longer pink. Serve over buttered noodles.

Buttered Noodles

2 1/2 cups uncooked egg noodles

1/4 cup shredded part skim mozzarella cheese

2 tablespoons butter, melted

2 tablespoons grated Parmesan cheese

2 teaspoon minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

Cook noodles according to package directions. Drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

In a large skillet, sauté onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium low, cook, stir occasionally for 40 minutes or until deep golden brown. Meanwhile place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat. Cover and cook for 15 to 20 minutes or until tender. Drain potatoes. Transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed. Spread half of potatoes into a greased 13-by-9-inch baking dish. Layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30 to 35 minutes or until a thermometer reads 160°. Serves 12.

Creamy Fruit Salad

1 11-ounce can mandarin oranges, drained

1 8 1/4-ounce can sliced peaches, drained

1 8-ounce can pineapple chunks, drained

1 cup miniature marshmallows

4 ounces cream cheese, softened

1/2 cup plain yogurt

1/4 cup sugar

In a bowl, combine fruits and marshmallows. Beat cream cheese, yogurt and sugar until smooth. Pour over fruit and refrigerate until ready to serve.

Flatten chicken breasts slightly. Cook chicken in oil in a large skillet for 4 to 6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. Stir root beer, brown sugar, ketchup, mustard and lemon peel into the skillet. Bring to a boil. Cook for 6 to 8 minutes or until thickened. Return chicken to skillet, heat through.

Heat oven to 400°. Mix the pretzels, brown sugar and margarine in a 13-by-9-inch pan. Bake for 7 minutes; stir well immediately after removing from oven. Stir a few more times to keep from getting too hard. Cream the cream cheese and sugar. Mix in the drained pineapple and Cool Whip topping. Just before serving, stir in the pretzel mixture. Serves 8.

Gooey Butter Cake

1 Duncan Hines yellow cake mix

1 stick oleo, melted

2 eggs

Topping

1 8-ounce package cream cheese

1 1-pound box powdered sugar

2 eggs

1 teaspoon vanilla

Mix cake mix, oleo and 2 eggs together and spread in well greased 9-by-13-inch pan. Mix cream cheese, powdered sugar, 2 eggs and vanilla together and spread over cake mixture. Make at 350° for 40 to 45 minutes or until golden brown.